As the other reviewer said, if you like pumpkin pie and Mexican cuisine, this pie is a must. But I did use a full tablespoon and for my taste it was delicious. It is a very earthy taste. The whipped cream softens the flavor. Yummy.
Ancho Chile Pumpkin Pie
NOTES: You can make this pie up to a day ahead; when cool, cover and chill. Serve with lightly sweetened whipped cream.
Yield: MAKES: 8 to 10 servings
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Amount per serving
- Calories: 329
- Calories from fat: 52%
- Protein: 3.3g
- Fat: 19g
- Saturated fat: 11g
- Carbohydrate: 36g
- Fiber: 0.9g
- Sodium: 232mg
- Cholesterol: 112mg
- Pastry for a single-crust 9-inch pie, purchased or homemade
- 1 can (15 oz.) pumpkin
- 1 2/3 cups whipping cream
- 3 large eggs, beaten to blend
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground dried ancho chiles
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1. Line a 9-inch pie pan withthe pastry and flute edges, then line pastry with foil. Partially fill with pie weights or dried beans.
- 2. Bake pie pastry in a 375° oven until edges are dry and barely golden, about 15 minutes. Remove from oven and carefully remove pie weights and foil. Reduce oven temperature to 350°.
- 3. Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt until smooth.
- 4. Pour pumpkin mixture into hot pie crust and return pie to oven. Bake until center barely jiggles when shaken, about 45 minutes. Let cool to room temperature on a wire rack, at least 2 hours. Cut into wedges to serve.
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